Thursday, November 6, 2014

Asian Peanut Spaghetti Squash Stir Fry

After you have a baby, you neighbors and friends all get together often and do this thing that will make your life a little easier.

They bring you food.

Lots of delicious food.

It was a little crazy the first few weeks with Roen

Oh wait.. it still is. (He will be ONE MONTH tomorrow!)

Anyway, I love food, and I love free food and I love it even more that I didn’t have to make a mess of my own kitchen or wash a dish. I received so many healthy and amazing meals. I really should of asked and shared every. single. one of them. Between nursing and keeping my twins from destroying my house at times, I just didn’t even think about it.

My sweet and awesome neighbor (who is an amazing runner and favorite person to run with too.) Made this for me  the other day and I had to get the recipe to share with you guys.





  • 1 large Spaghetti Squash
  • 1 Tbs. Olive Oil
  • 1 lb.  Extra Lean Ground Turkey
  • 1 (8oz) Package of Mushrooms
  • 1 Large Green Pepper, thinly sliced (remove seeds)
  • 1 Red Onion, thinly sliced
  • 1/3 C. Braggs Amino Acid
  • 2Tbs. Creamy Peanut Butter
  • 1Tbs. Lime Juice
  • Dash of Ginger
  • Dash Red Pepper Flakes
  • 1/2 C. fresh Cilantro chopped
  • 1/4 C. Peanuts, finely chopped


1. Bake Squash @375.  I poke it with a fork all over and place it on a pan and bake for 45 minutes. When your squash becomes soft, it is done and can be cut in half easily. Then scrap out the squash with a fork into a baking dish.

2 Meanwhile, place a large skillet over medium high heat. Add oil, cook garlic and turkey until turkey is cooked thoroughly. Add mushrooms, green pepper, and onions to pan and cook for about 5-6 more minutes or until vegetable are cooked through.

3. Add Braggs Amino Acid, peanut butter, lime juice, ginger, and red pepper flakes to pan and stir to combine.

4. Add everything in the large skillet to your squash in the baking dish and mix well.

5. Top with cilantro and peanuts before serving.



I served with a side of brussel sprouts to add a little green to it.